Try these over-the-top, cheesy, fried avocados from Picoso’s Mexican Kitchen in Lubbock. Before hitting the hot oil, they are coated in cheese and breadcrumbs, creating a crispy, gooey crust. Here, we stuff them with shredded chicken, but you can also top with grilled shrimp, sliced steak, or peppers and black beans for a vegetarian alternative. See what H-E-B wine we pair with this on TV this weekend.
In a deep, heavy-duty pot, heat 4 inches of canola oil to 350 degrees. Preheat broiler to high.
In a small bowl, combine the bread crumbs, dried parsley, onion powder and salt and set aside.
In a separate small bowl, combine the cheeses and set aside.
In a separate small bowl, whisk the eggs and set aside.
Stuff each half of avocado with the shredded chicken and half the amount of cheese mixture, then press the avocado halves together to form two whole avocados. Coat each avocado with half of the shredded cheese mixture, pressing firmly so the cheese sticks to the avocado (note: this takes practice to perfect). Press cheese-coated avocados into the whisked eggs and then the bread crumb mixture until the whole avocado is well coated.
Fry avocados until golden brown and crispy, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. When avocados are cool enough to handle, cut in half. Top each avocado with half of the shredded chicken, more shredded cheese and drizzle with the Spicy Sour Cream. Set on an oven-safe plate and broil until cheese is melted. Garnish with cilantro and serve over rice.
Spicy Sour Cream Sauce
In a small bowl, whisk all ingredients together until smooth. For creamier sauce place all ingredients in a blender or food processor with a twist of lime, you can also use a Mexican crema instead of sour cream, for a more "sauce like” blend (As noted from Chef).